Source: Wildfish Seafood Grille, Newport Beach, CA
Sautéed fresh sweet corn with scallions, red peppers, cilantro, cotija cheese and jalapeno makes for a zesty seasonal side.
2 ears sweet corn
2 tbsp. butter
2 tbsp. thinly sliced scallions
1 tbsp. finely diced jalapeño
1 tbsp. finely diced red bell pepper
1 tbsp. chopped cilantro
1-2 tbsp. grated cotija cheese
Salt, to taste
- Blanch whole ears of corn in boiling, salted water for 5 min. Remove from water and allow to cool. Cut corn off cobs in long, wide strips.
- Heat butter in skillet; add scallions, jalapeños and red peppers; sauté 2 min. Cool for 15 seconds and add corn.
- Toss twice and season with salt. Sprinkle with cilantro and cotija cheese to taste.